Caramelized Onion-Butternut Roast With Chestnuts

Name: Caramelized Onion-Butternut Roast With Chestnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb onion, peeled and sliced thinly; 1/3 cup olive oil; 1 lb chestnuts, fresh; 2 lbs butternut squash, peeled and cut into 1/2-inch cubes; 15 ounces white beans, drained and rinsed; 2 teaspoons dried thyme; 1 1/2 teaspoons ground coriander; 1/2 teaspoon freshly grated nutmeg; 1 1/2 teaspoons salt; fresh ground black pepper; 1/2 cup vegetable broth; 1/2 cup dry white breadcrumb; 2 tablespoons olive oil; 1/2 teaspoon dried sage; 1 pinch ground cayenne pepper; 1/2 teaspoon salt

Servings: persons

1 lb onion, peeled and sliced thinly
1/3 cup olive oil
1 lb chestnuts, fresh
2 lbs butternut squash, peeled and cut into 1/2-inch cubes
15 ounces white beans, drained and rinsed
2 teaspoons dried thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons salt
fresh ground black pepper
1/2 cup vegetable broth
1/2 cup dry white breadcrumb
2 tablespoons olive oil
1/2 teaspoon dried sage
1 pinch ground cayenne pepper
1/2 teaspoon salt

1
["Preheat the oven to 425 degrees.", "Place the onions and olive oil in a 9x13"" baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3-4 times with a wooden spoon, until the onions are browned and sizzling. Remove from the oven and set aside.", "While the onions are roasting, prepare the whole, unpeeled chestnuts as follows: Slice a little slit in the shell of each chestnut to prevent them from exploding. Place the chestnuts on a rimmed baking sheet and roast for 25 minutes. Remove from the oven and place in a kitchen towel. Let cool a bit and crush them inside the towel to loosen their shells. Open the towel and remove the shells from the chestnuts.", "Coarsely chop the peeled chestnuts and add to the pan with roasted onions.", "Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35-45 minutes, until the squash and chestnuts are tender.", "Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture and bake for another 15 minutes, until the top is lightly browned."]

2074

kcal

Calories

212

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb onion, peeled and sliced thinly, 1/3 cup olive oil, 1 lb chestnuts, fresh, 2 lbs butternut squash, peeled and cut into 1/2-inch cubes, and more.

Yes, Caramelized Onion-Butternut Roast With Chestnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!